为快速区分新鲜猪肉与解冻猪肉，以新鲜猪肉（冷鲜肉与鲜宰肉）和解冻猪肉为研究对象，优化并建立根据HADH酶活值快速区分新鲜猪肉和解冻猪肉的方法。研究结果显示，HADH酶活值的最佳测定时间为150 s，双乙酰辅酶A（Acetoacetyl-CoA）最适添加量为10 μL，浸提液最佳反应体积为22.5 μL，浸提液最佳反应时间为15 min；利用该方法测得的鲜宰三层肉、鲜宰排骨肉、鲜宰里脊肉和鲜宰前腿肉与对应部位的冷鲜肉HADH酶活值无显著性差异，不同部位新鲜肉（鲜宰肉与冷鲜肉）的HADH酶活值与对应部位解冻肉的HADH酶活值具有极显著差异；判别分析结果结合显著性分析结果显示，当样品HADH酶活值小于186时为新鲜猪肉，大于250时为解冻猪肉，介于两者之间时需重新判断，利用该阈值判断的加密样品准确率为100%。该研究为快速判断新鲜猪肉和解冻猪肉提供参考，为解冻肉鉴别的深入研究提供理论基础。

In order to differentiate fresh and thawed pork rapidly, fresh pork (fresh chilled pork and freshly slaughtered pork) and thawed pork were used as research objects, and a method based on the β-hydroxyacyl-CoA-dehydrogenase (HADH) activity value for the rapid differentiation of fresh pork and thawed pork was established and optimized. The results showed that the optimum conditions were as follows: the optimum time for analyzing HADH activity, 150 s; the optimum amount of added acetoacetyl-CoA, 10 μL; the optimum reaction volume of extracts, 22.5 μL; and the optimum reaction time of extracts, 15 min. No significant differences were found on HADH activity value between fresh chilled pork belly, rib, tenderloin, and foreleg and their corresponding freshly slaughtered pork counterparts. Significant differences were found in HADH activity value between different cuts of fresh pork (fresh chilled pork and freshly slaughtered pork) and the corresponding thawed pork counterparts. The combination of discriminant analysis and significance analysis showed that the unknown sample was fresh pork if the HADH value was lower than 186; it was thawed pork if the HADH value was higher than 250; and the sample should be re-analyzed if the value was between 186 and 250. The accuracy of test samples using this threshold was 100%. This research provides a reference for rapidly distinguishing fresh pork from thawed pork, and builds a theoretical foundation for the in-depth study of the identification of thawed pork.

集美大学省部级平台建设基金（集美大学科研[2013]17号），集美大学科研创新团队基金(2010A006)